Croquette with Angel Hair
Ingredients
Part Massa
Part Empanamento
Part Recheio
Process
01. Blend the corn in a blender with its own water.
02. Sauté the chicken with the other filling ingredients, seasoning to taste with oregano and parsley.
03. Set the filling aside.
DOUGH
01. Place Zeelandia Salgadinhos, water, and liquid milk in the mixer and mix on low speed (speed 1) for 1 minute.
02. Add the reserved filling and mix for 2 minutes on low speed (speed 1).
03. Divide the dough into 50 g portions and shape into balls.
BREADING
01. Mix the water and eggs for the breading.
02. Wet the croquettes in this mixture and coat with angel hair pasta.
03. Fry in heated oil at 180°C until lightly golden (approximately 1.5 minutes).
Tips
- To avoid sogginess and cracks, reduce the quantity of snacks in each frying.
- For breading, use the minimum amount of liquids possible.
- It is possible to substitute raw egg with liquid egg for breading.
- Only bread the snacks with the pasta at the time of frying.
- Freezing
* Snacks can be frozen for up to 2 months at -18°C.
* To fry frozen snacks, heat the oil to 200°C at the beginning of frying.
* For snacks over 50 g, it is necessary to thaw them so that the filling is also heated.
* After taking the croquettes out of the freezer, allow them to thaw for at least 1 hour before breading.
- Molding Machine
* When using molding machines, reduce the amount of milk by 5% and water by 5%.
* The chicken filling used in molding machines should be moister and paste-like.
* The molds and fittings of the molding machine should be greased with general-purpose margarine.
* For adjusting the size of the snacks, use only the dough as a test, which can be reused afterwards.
Yield
96 Units of 50 g
Equipment
Mixer , Stove , Blender , Fryer , Scale
Suggested shelf life
6
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 93 | % VD (*) |
| Carboidratos (g) | 12 | % VD (*) |
| Açúcares totais (g) | 0.1 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.9 | % VD (*) |
| Gorduras totais (g) | 2.7 | % VD (*) |
| Gorduras saturadas (g) | 1.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 175 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Croquette with Angel Hair
Ingredients
Part Empanamento
Part Recheio
How to make it
FILLING
01. Blend the corn in a blender with its own water.
02. Sauté the chicken with the other filling ingredients, seasoning to taste with oregano and parsley.
03. Set the filling aside.
DOUGH
01. Place Zeelandia Salgadinhos, water, and liquid milk in the mixer and mix on low speed (speed 1) for 1 minute.
02. Add the reserved filling and mix for 2 minutes on low speed (speed 1).
03. Divide the dough into 50 g portions and shape into balls.
BREADING
01. Mix the water and eggs for the breading.
02. Wet the croquettes in this mixture and coat with angel hair pasta.
03. Fry in heated oil at 180°C until lightly golden (approximately 1.5 minutes).
Tips
- To avoid sogginess and cracks, reduce the quantity of snacks in each frying.
- For breading, use the minimum amount of liquids possible.
- It is possible to substitute raw egg with liquid egg for breading.
- Only bread the snacks with the pasta at the time of frying.
- Freezing
* Snacks can be frozen for up to 2 months at -18°C.
* To fry frozen snacks, heat the oil to 200°C at the beginning of frying.
* For snacks over 50 g, it is necessary to thaw them so that the filling is also heated.
* After taking the croquettes out of the freezer, allow them to thaw for at least 1 hour before breading.
- Molding Machine
* When using molding machines, reduce the amount of milk by 5% and water by 5%.
* The chicken filling used in molding machines should be moister and paste-like.
* The molds and fittings of the molding machine should be greased with general-purpose margarine.
* For adjusting the size of the snacks, use only the dough as a test, which can be reused afterwards.
Yield
96 Units of 50 g
Equipment
Mixer , Stove , Blender , Fryer , Scale
Suggested shelf life
6 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 93 | % VD (*) |
| Carboidratos (g) | 12 | % VD (*) |
| Açúcares totais (g) | 0.1 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.9 | % VD (*) |
| Gorduras totais (g) | 2.7 | % VD (*) |
| Gorduras saturadas (g) | 1.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 175 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.